The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

The edges of the cups may be pointed or scalloped, and if cups are large the points may be cut deep, and then rolled down. Apple cups may be kept in the same way, or the cut surface may be coated with dressing. We marinate or pickle some ingredients by mixing them with lemon juice, with or without salt, or with French dressing, a short time before serving. Drain if necessary, before adding the dressing. A wooden spoon which is used for nothing else is best for stirring dressings while cooking. Dip in cold water and wipe it just before using and wash in cold water immediately after. Sour cream may be substituted for sweet cream in all dressings; a little less lemon juice is required. One-third water may be used with lemon juice for dressings if too sour. Use plenty of salt in dressings for people accustomed to mustard and pepper. For uncooked dressings all the ingredients and utensils should be as nearly ice cold as possible. The yolks of five eggs may be used in the place of three whole eggs in boiled dressings. For salads with eggs, tomatoes or cabbage, a larger proportion of lemon juice and salt is required, and with tomatoes a little sugar is an improvement. COOKED DRESSINGS =★ Improved Mayonnaise Dressing= 4 large eggs ⅓ cup oil ⅓ cup lemon juice 1 teaspn. salt Beat all the ingredients in the inner cup of a double boiler just enough to blend well. Put into the outer boiler containing warm (not hot) water, set over fire, stir with a wooden spoon continuously, taking the inner boiler out occasionally and stirring well if there is danger of cooking too rapidly. When the dressing begins to thicken, remove at once from the fire and set in a dish of cold water which was all ready, stirring until partially cooled. Strain through a wire strainer. The recipe for this dressing (with some unhygienic adjuncts) was given to me in the early days of my work by a lady to whom a famous chef had given it as a